So there’s this recipe over at The Kitchn, and I modified it a bit to be tastier.
- Dump the chickpeas in first, after the oil. DON’T TOUCH THEM until they’ve popped and become brown on the bottom, leading to excellent stuff on the bottom of the pot to scrape up later.
- Brown the onions a bit, next, also for tasty pot scraping reasons.
- Add 8oz of fresh sliced mushrooms in when you add the sundried tomatoes, for extra protein and vitamin D.
- Leave out the fresh ginger, because you forgot to buy fresh ginger.
- Use low-fat coconut milk, because you grabbed the wrong can at the store.
- Add a dash of curry powder, because everything needs curry powder.
At the end it’s a creamy, thick, lemon-y tomato and spinach stew. The lemon keeps it from tasting too heavy, so it’s a good summer dish. Plus it’s vegan, so it can go in my family holiday recipe pile.
Application is terrific, and there was minimal tipwear when removing it a week later.
These photos show one coat of Maui over a coat of Wet n’ Wild Black Creme. Base was Revlon Colorstay, and the topcoat was Poshé.
The polish is a teal colorshifter, going from teal to purple. I found flashes of green in it as well, and if you look closely you’ll also find tiny holographic glitter scattered throughout for extra shininess.